Smoked Sausage Yorkshire Pudding
Yorkshire pudding is an incredible side when served with roast beef, but did you know that if you stuff it with sausage and smother it in gravy that it’s a meal in itself! In England they sometimes call this recipe Toad in a Hole. I have seen mini versions of this recipe; muffin tin sized ones and I have seen it where you leave the sausages whole. We are doing a large version where you cut the sausages up into bite sized portions, because it’s easier to serve to my children that way. If you want to try one of the other ways mentioned here, it would only be small changes, let us know how it turns out!
- Hickory Wood Pellets
- Pit Boss 820D3 Pellet Grill
- Oven Safe Baking Dish
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- 10 each Fresh Sausages
- 1.5 cups Tapioca Flour
- ½ cup Full Fat Milk
- 6 each Eggs
- ½ tsp Yonedas White Seasoning
Prep by cooking the sausages
- Preheat the smoker to 425 degreesStart by boiling the sausages until they are cooked through. Once the sausages are cooked through, slice them up and place them in a smoker or oven safe baking dish. Put the dish into the smoker and let the sausages brown for about 10 minutes.
Prepping the Yorkshire Pudding mix
- Mix the Tapioca Flour, Milk, Eggs and Yonedas White seasoning in a blender until it is bubbly and well mixed. The mixture will be quite runny, but this is part of the secret of puffy Yorkshire pudding, when the bubbles get in there, they act to create huge air pockets in the mixture as it cooks.
Combining the sausage and Yorkshire pudding mix
- Remove the sausages from the smoker and pour off some of the fat. Depending on how fatty your sausages were, you are going to want to normalize the amount of fat in the dish so that it doesn’t end up too greasy. I left about 4 tablespoons of fat in the dish. Pour the Yorkshire pudding mix over the sausages and then return it to the smoker to cook for 27 minutes. Do not open the lid to check on it as the rush of cooler air can make the Yorkshire pudding collapse.
Don’t rush it
- The final few minutes of cooking is where the magic happens. You can have big, beautiful Yorkshire pudding that collapses completely when removed from the smoker because it wasn’t allowed to harden while cooking. You are not looking for golden brown here, you want this recipe to be dark, that is what will make the Yorkshire pudding hold its shape. Once you are ready to remove it from the smoker, you can serve it immediately.
Step By Step
- Preheat the smoker to 425 Degrees F
- Boil the sausages until cooked through and then slice them
- Put the sausages in an oven safe dish and put in the smoker at 425 degrees F
- Prepare the Yorkshire pudding mix by mixing Tapioca Flour, Eggs, Yonedas White and Milk in a blender until bubbly
- Pour the Yorkshire Pudding mix over the sausages
- Smoke it for 27 minutes without opening the lid of the smoker
- Remove from the smoker and serve